Noodles & Veggie Salad

Yield: 6 servings
Preparation Time: 25 minutes
Cooking Time: 3 minutes

Ingredients:

For Vinaigrette:

  • 6 tablespoons sesame oil, toasted
  • 3 tablespoons tamari
  • 2 tablespoons canola oil
  • 2 tablespoon rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 2/3 cup fresh cilantro, minced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons honey
  • 2 teaspoons sriracha

For Salad:

  • 1 pound rice noodles
  • 3 cups Napa cabbage, shredded
  • 1½ cups cucumbers, julienned
  • 1 yellow bell pepper, seeded and julienned
  • 1 red bell pepper, seeded and julienned
  • 1/3 cup scallion, chopped

Directions:

  1. For vinaigrette: in a small bowl, add all ingredients and beat until well combined. Keep aside until using.
  2. In a pan of boiling water, cook rice noodles and cook for about 2-3 minutes or until al dente.
  3. Drain noodles well and transfer into a large serving bowl.
  4. Add remaining salad ingredients and mix.
  5. Pour dressing and toss to coat well.
  6. Serve immediately.

Nutritional Information per Serving:

Calories: 293
Fat: 8.8g
Saturated Fat: 2.3g
Sodium: 556mg
Carbohydrates: 28.4g
Dietary Fiber: 2.3g
Sugar: 5.1g
Protein: 3.1g